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 6 strips bacon, halved crosswise
12 Blue Ribbon Orchard Choice or Sun Maid Mission or Calimyrna figs,
stemmed
12 pecan pieces, toasted
3 tablespoons pure maple syrup
1/8 to 1/4 teaspoon ground cayenne pepper
Goat Cheese and Thyme Dip, recipe follows (optional)
- Preheat oven to 425 degrees. Place 4 layers
of paper towels on a microwave safe plate. Top with bacon slices. Cover
with two more layers of paper towels. Microcook on high 1 to 2 minutes
to render fat from bacon but not crisp. While bacon cools, slice each
fig twice, starting at stem end, and cutting three-quarters of way
to bottom. Stuff each fig with a piece of pecan. Wrap half of a strip
of bacon around each fig and secure with a toothpick. Place on foil-lined
baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or
until bacon is sizzling and begins to crisp. In small bowl, combine
syrup and cayenne pepper. Brush over appetizers. Serve warm with Dip.
Makes 12 servings.
Goat Cheese & Thyme Dip: In
small bowl, mix 1/4 cup (2 ounces) soft goat cheese, 1/4 cup (2 ounces)
cream cheese, 3 tablespoons milk and 2 teaspoons finely chopped fresh
thyme leaves or 3/4 teaspoon dry thyme leaves. Cover and chill until
serving time. Makes about 1/2 cup.
Alternate Recipe
Bacon-Wrapped Figs With Goat Cheese And
Snakebite
Glaze Prepare bacon and cut figs as directed. Omit pecans and dip. Stuff
each fig with small ball of goat or blue cheese. Wrap with bacon, bake
and glaze as directed.
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